The most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp.(Murooka & Yamshita 2008; Chen et al 2008).he most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp. (Murooka & Yamshita 2008; Chen et al 2008).
The first and most common is the city Creole jambalaya (also called red jambalaya). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end.
The result was a red rice dish flavored with Creole spices and packed with tender vegetables and seafood. To make your own Jambalaya at home, simply combine 1 package of Fiesta Brand Jambalaya Seasoning with 3 cups water in a large saucepan. Stir in 1 cup rice, 3 ounces tomato paste and your favorite seafood then simmer until the rice is tender.